Turkey Roll Roast with Pesto

Summary

Ingredients

• 1 kg turkey breast
• 2 lemon (s)
• 3 pinches saffron
• 3 teaspoons, leveled salt
• 0.75 teaspoon ¾ pepper
• 1 teaspoon, leveled chicken seasoning
• 150 g parsley
• 70 g chives
• 3 cloves garlic
• 2 egg (s)
• 150 g peanuts, roasted, salted
• 1 pinch (s) nutmeg

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Instructions

1. Cut the turkey meat into 1 cm thin slices. For the marinade, squeeze the lemons, put the juice, saffron, 1 teaspoon salt, 1/4 teaspoon pepper and the chicken seasoning in a freezer bag, mix well and then add the meat.
2. Ideally put in the refrigerator overnight (for the quick: it works after 1 - 2 hours, but then does not taste as intense).
3. For the pesto, put parsley, chives, garlic, eggs, peanuts, nutmeg, 2 teaspoons of salt and 1/2 teaspoon of pepper in a blender jar and mix well with the magic wand until the peanuts are roughly chopped.
4. Lay the turkey slices flat on a board or something similar, spread evenly with the pesto, roll up and cook in a roasting pot or in a roasting tube for 1 hour at 175 ° C (convection) in the oven.
5. Garlic bread and butter vegetables go very well with it.